Anchovy and olive bruschetta

Name: Anchovy and olive bruschetta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 60 grams 2oz or can anchovies in olive oil, drained; 6 black olives, pitted and sliced; 1 teaspoon dried mixed herbs; 4 servings extra virgin olive oil; 1 garlic clove; 4 servings herbs and top with olive slices and 2 pieces of anchovy in a crisscross pattern; 12 slices Italian bread, such as ciabatta; 1 rack Preheat the broiler on its highest setting and position the 4in (10cm) from the heat; 4 servings Broil the bruschetta for 2–3 minutes, or until the mozzarella has melted and is bubbling; 115 grams 4oz mozzarella cheese, drained; 4 servings Anchovy and olive bruschetta; 4 servings Serve hot with chilled prosecco or cold beer; 4 servings salt and freshly ground black pepper; 1 Toast the bread until golden on both sides. Rub side with the cut side of the garlic. Brush; 3 Tbsps 3–4 tbsp bottled tomato sauce, or purée; 1 about in (2cm) thick; 4 servings season with salt and pepper. Put a slice of mozzarella on each, sprinkle with; 1 slice the same side of each with oil.Spread each bruschetta with 2 tsp tomato sauce and; 4 servings These salty canapés are ideal with pre-dinner drinks

The recipe Anchovy and olive bruschetta could satisfy your Mediterranean craving in roughly 45 minutes. This recipe serves 4. This hor d'oeuvre has 1077 calories, 61g of protein, and 55g of fat per serving. This recipe covers 36% of your daily requirements of vitamins and minerals. Head to the store and pick up can anchovies in olive oil, herbs and top, garlic clove, and a few other things to make it today.